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How to make Crusting Buttercream
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15 жыл бұрынLearn to make Crusting Buttercream with this easy step by step tutorial by Edna De la Cruz from Design Me a Cake.
All the links are posted below with information.
The crumb coat is a technique used in cake decorating to control the crumbs of the cake before the second coat is given. It's a very easy technique.
All the links are posted below with information.
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@jsullinger2801 7 жыл бұрын
It is the best buttercream recipe I've used in many years. I've decorated cakes for over 30+ years. It covers the cake easily and I am able to get a smooth cake with perfect edges. Thank you Edna! Just finished my 3rd cake for customers and they have commented how great the icing taste. 😉
@EdnaDelacruz 7 жыл бұрын
I am glad you like it!!!
@mialevu2302 6 жыл бұрын
I remember watching this exact video 8-9 years ago when I was obsessed with learning how to make and make buttercream and fondant!
@EdnaDelacruz 6 жыл бұрын
Yeah, it's been that long! I need to make a new one at some point..lol
@utopiad4 12 жыл бұрын
I absolutly LOVE Edna and her videos. With all the thousands of videos about cakes on KZfaq, for Edna to stand out that is showing how wonderful she is!!!!
@relanaallen5513 4 жыл бұрын
I've been using this for years. Works well with fondant and just overall. Great recipe!!!
@EdnaDelacruz 4 жыл бұрын
Yes, it's my to-go recipe! Glad you like!
@Trishamarie44 10 жыл бұрын
You are an awesome teacher!! Thanks for making these!!
@EdnaDelacruz 10 жыл бұрын
Thanks!
@EdnaDelacruz 11 жыл бұрын
You can leave this one at room temperature!
@islandgirl3330 13 жыл бұрын
Hi Edna: I have not done icing for many years. I am glad that I found your site. You are really giving me the incentive to start baking again and following your tutorials. I don't think that the classes that I took ever gave me so much information. Thanks for your video.
@bibo6c 15 жыл бұрын
hi Edna, my name is Hiba and i´m from Holland. I love making cake and decorating them. just wanted to thank you for you video´s. they are so helpfull thx again
@yeseniaramirez3115 11 жыл бұрын
I missed were you put in the meringue powder??
@jenericstewart 4 жыл бұрын
i don't think it matters. i put all of my ingredients in the kitchenaide at the same time. works perfectly.
@boubouaccapella2422 9 жыл бұрын
Crisco is a bad idea guys! It has a very weird texture. Your mouth is greasy and you feel you are eating crisco. I would use high ratio as she says or 1/4 crisco and the rest all butter.
@EdnaDelacruz 9 жыл бұрын
At the time I did this video crisco was of better quality but I always tell people to use high ratio shortening. It makes a huge difference!
@utopiad4 12 жыл бұрын
Edna, you CAN NOT please everyone!!! Don't listen to those who tell you to talk less! SOME MANY OF US LOVE THE WAY YOU EXPLAIN THINGS!!!!! Don't ever, ever, ever change the way you do your videos!!!
@EdnaDelacruz 13 жыл бұрын
@QuestionGirly1 Make sure you use high ratio. I use all ratio in the video. Its a matter of exchanging the butter for high ratio and using butter extract. The recipe is in my website
@marissa2400 10 жыл бұрын
I found your video and I followed your instructions to the T and this is the first time my buttercream came out so smooth. I am a beginner at cake decorating. Thank you so much for these tutorials!
@EdnaDelacruz 10 жыл бұрын
Glad it helped!
@Hansukem 14 жыл бұрын
I like this tutorial a lot. All the little pointers and the detail make it seem very easy and do-able. Thanks for making this video!
@Bakeriella 12 жыл бұрын
Oh and some pop and mom stores do carry high ratio shortening in California. And don't pay attention to rude people. Like you said most of us do want as much info as we can get. Gracias Edna por compartir tu conocimiento
@tabrezia 14 жыл бұрын
in Australia, solid high ratio shortening is Copha (made from hydrogenated coconut oil) and merengue powder is Pavlova Magic, both available in supermarkets. I was researching everywhere for Australian equivalents! Love your videos Edna! You make it look so easy!
@EdnaDelacruz 12 жыл бұрын
In this video I used all shortening, but you can use half butter half high ratio. You can lower the butter for a heat resistant buttercream and compensate with high ratio but never add the other way around.
@ericfriz 14 жыл бұрын
I appreciate you sharing your technique and recipe for this buttercream! All other crusting recipes I looked at required too much butter and shortening along with 3 to 4 2-lb bags of sugar to produce what your formula is able to do with just 2 bags. The recipe is very cost effective and worked perfectly well for me after a few adjustments! Thanks again!
@EdnaDelacruz 14 жыл бұрын
There are different types of buttercreams. Usually the ones that uses the eggwhites are Swiss and Italian buttercream. Both of them are non crusting recipes, and the eggwhites are taken to a temperature above 90 degrees to make sure they are safe. Edna :)
@cookdeliciouss 12 жыл бұрын
In Puerto Rico we use this recipes as a royal cing not butter cream icing. I usually use this recipes to cover my cakes. I use shortenning ratios combined with high shortening. It's was very usefull to combined it with my recibe to make butter royal icing flavor. Your videos are easy to follow. Congratulations.
@EdnaDelacruz 13 жыл бұрын
@SarahSmileMm Add it with the dry ingredients. I had to cut some of the video and it went out in editing by mistake
@karinethebest82 13 жыл бұрын
wow edna. i was just on your site that cakes are amazing i also make cakes i do it now for about a year and i love it and your videos give me allot of help. but the cakes you make are incredible!!!
@1wolfpup 14 жыл бұрын
Thank you so much for the tutorials!!!! I am just starting out and I am falling in love with how creative this can be! It's wonderful that you put such great instructions for those of us that don't know.
@mariateresahernandezstopan8749 6 жыл бұрын
Este tutorial lo mire hace como 7 años y desde entonses hago tu receta,y no te di like porque no sabia nada de estas tegnologia...jajaja. Eres excelente.bendiciones!
@MyPato911 13 жыл бұрын
EDNA HOLA!!!! SOY DE MEXICO Y ME ENCANTA TU TRABAJO. ERES LA NUMERO UNO EN EXPLICAR Y DAR A CONOCER TUS RECETAS. EXCELENTE!!! LO TUYO ES ARTE EN VERDAD. YO TAMBIEN HAGO PASTELES Y ESPERO QUE ALGUN DIA HAGA ALGO PARECIDO A LO QUE TU HACES. FELICIDADES!!!!
@EdnaDelacruz 15 жыл бұрын
Is not hard a rock, is still smooth, Crust means that it creates a thin layer where you can smooth..And lots of people love the recipe..
@EdnaDelacruz 15 жыл бұрын
I know the feeling,,Once you try it you never want to go back! Edna :)
@levi2225 15 жыл бұрын
Hi Edna, greetings from New Zealand. I've followed your "do not overmix" method with surprisingly pleasant results! I just had my new powerful stand mixer and I can't help but marvel how it can mix tons and tons of stuff - so my first buttercream had bubbles on it since I can't help mixing and mixing and mixing it on the mixer. Anyway, did your method and carefully added liquid to desired consistency. Voila, almost bubble-free buttercream.
@TheRuckFarm 14 жыл бұрын
I absolutely love your videos. I am an aspiring baker ^.^ and would love to know how much meringue powder you mix in. Thank you for taking the time to put these videos online for all of us! I know I really appreciate it!
@EdnaDelacruz 15 жыл бұрын
this is very personal. Some people like the 6 quart and do bigger batches with them. I only have a 4 quart and I prefer cause the blades grab a bit better the batter, but is smaller. I guess is a matter of getting used too. There are professional ones out there meant for those who want to go into business. Edna :)
@ladydayana 15 жыл бұрын
Oh my god you should have your own show! you xplain really well! Congratz!
@Thesweetchef 14 жыл бұрын
Edna your Awesome , thanks for making the effort to explain in english , so more people will understand.
@EdnaDelacruz 15 жыл бұрын
I am glad you found something that works. Sometimes by trial and error we can find good subsitutes...Have fun with it! Edna :)
@EdnaDelacruz 14 жыл бұрын
I rarely use the oils, but the ones I used are very strong in flavor. They can be used. I have used them in fondant. Just add as needed.
@madeitwithlove 13 жыл бұрын
Thanks Edna for your comments on butter v shortening,I've never tried shortening to make cream with, the idea has never occured to me. As I've said before I live in England and we here have never been taught to use vegetable fat for cakes or cream, only for pies and steamed puddings. Maybe I'll have a little experiment, who knows I might prefer it! Be happy everyone, best regards Edna.
@lynngregg742 10 жыл бұрын
Amazingly smooth buttercream! Followed your recipe today and fell in love with it! Thank you!
@EdnaDelacruz 10 жыл бұрын
Glad you like it!
@EdnaDelacruz 13 жыл бұрын
@IZW28 Yes, its in my website under the recipe link
@EdnaDelacruz 11 жыл бұрын
Yes, it still will work. Its a stabilizer and does help some with the crusting but not in a major way
@EdnaDelacruz 11 жыл бұрын
Go to my website and look for the crusting buttercream recipe under the recipe link!
@angela112077 14 жыл бұрын
Very helpful, thanks so much, i didnt realize the second coat was medium consistency!
@EdnaDelacruz 12 жыл бұрын
It usually says it. Its not typically sold in supermarkets. Maybe cake stores or restaurant food supplies, You can get it through the internet too.
@lcd1023 15 жыл бұрын
I love your videos, I always learn something. Your cakes are so incredible. Thank you for these tips. You are SO talented.
@EdnaDelacruz 15 жыл бұрын
Yes..that's it..sometimes I use almond extract too. Edna :)
@EdnaDelacruz 12 жыл бұрын
A lot of people enjoy the info.
@EdnaDelacruz 15 жыл бұрын
If you want all white you need to exchange the butter for high ratio and then add the extract. You can combine extracts if you want too. As long as you have the same amount of liquid.. Edna;)
@EdnaDelacruz 15 жыл бұрын
A strong buttercream is best. This is a good one, Sharon Zambito has a good one and there are others. You can use Swiss Meringue buttercream too, but keep in mind that doesnt crust . Edna
@EdnaDelacruz 15 жыл бұрын
Yes it will. The merengue is a stabilizer and makes it crust faster though.. But still it will Edna :)
@EdnaDelacruz 14 жыл бұрын
Is the same, Is just that for a stronger recipe for hot weather you can use more shortening in the recipe instead of butter. As long as you finish with the same amount of fat is ok to play with the recipe. Just dont put more butter than 1/2 a cup. If you want less you can complement is with butter extract. Edna :)
@EdnaDelacruz 12 жыл бұрын
@kleinermorschi yes,I put it in the fridge and let it harden before adding the fondant.
@EdnaDelacruz 14 жыл бұрын
@97WarriorGrad Corn syrup is basically for consistency. As for flavors I use usually butter and almond. But it's a matter of preference
@EdnaDelacruz 12 жыл бұрын
Depends on what you like. But I used CK one and works well
@EdnaDelacruz 15 жыл бұрын
Yeah, I cut the add of the merengue powder by mistake in the editing. The original video was 20 minutes long and KZfaq alouds only 10. I added a note on the video. I add the powder with the sugar. Thanks Edna :)
@EdnaDelacruz 14 жыл бұрын
@3333Marlene I am not understanding what you wrote, but the recipe is in my website.
@monicapark2 13 жыл бұрын
@mommaseal - It's from Pampered Chef and it's called a Measure-All Cup. I think it's around 10 bucks or so. I have one and it's very useful. The part that she used to push the shortening out of the tube can also be used to measure liquids.
@EdnaDelacruz 15 жыл бұрын
the butter flavor is an option if you want all white icing or if you need a cake that can whitstand a hot place. If not, you can stay with real butter.. Edna :)
@EdnaDelacruz 14 жыл бұрын
@msbbakery Its a vegetable shortening that is very good quality and has all the transfats.
@Jeacuppycake 13 жыл бұрын
I love your kitchenaid too!!
@EdnaDelacruz 14 жыл бұрын
@sweetoceania The recipe is in my website. Use less butter and compensate with shortening for a stronger buttercream or use all shortening. But a hot kitchen will always be a problem with any buttercream. Is best to have AC runing
@EdnaDelacruz 15 жыл бұрын
You can make it in advance and even leave a few days out of the fridge no problem. If you store in the fridge it will last a month and when you are ready to use just let it come to room temperature and mix by hand. Edna :)
@EdnaDelacruz 13 жыл бұрын
@metallic136 Yes, I do it al the time. it's my favorite
@EdnaDelacruz 12 жыл бұрын
@katyellow In my website the recipe has butter in it..but this recipe can be done all in high ratio for more humid places
@mariajoannou9936 7 жыл бұрын
hi Edna, I since discovered that if a little corn starch was added to the sifted powdered sugar it makes it less sweet. it really does work, for all frostings. And doesn't affect the crusting x
@EdnaDelacruz 7 жыл бұрын
I do know some people add it. Others add a bit of salt. Thanks for sharing!
@mariajoannou9936 7 жыл бұрын
hi Edna, I want to top my cake with chocolate ganache drip, can I use swiss meringue butter cream on the cake, or will it be too soft and smooth underneathe the ganache? thanks
@EdnaDelacruz 15 жыл бұрын
I do let it sit our for myself since I dont like cold cakes, but for costumers I leave in the fridge as much as I can. It can stay out overnight no problem in a house with AC
@MzTJones80 14 жыл бұрын
If people don't like to make their own buttercream, you can go to any arts & crafts store that sells Wilton Products. They sell the decorative frosting. It's not buttercream, but it's still good. I like making my own buttercream!
@EdnaDelacruz 15 жыл бұрын
There is no white butter..But some of them do have lighter colors. Yes you can add water to thin it..Add in 1/4 teaspoons so you dont make it too thin.. Edna :)
@jenoir06 15 жыл бұрын
Thank you for sharing so generously and selflessly your amazing skills for free, I really appreciate it. I've learned so much watching all of your videos. You are an excellent teacher, everything is very well explained and you seem so patient and pleasant. Move to Canada, so you'll be closer!! LOL ! Thanks a bunch, you're the best.
@EdnaDelacruz 14 жыл бұрын
Yes, Walmart is taking the transfat out too. So is something to be aware off. You can add butterflavor if you want. The flavor you add and how much is your choice. SOme vainilla extracts are stronger than others. So go with what you prefer. The base of it still the same. High ratio is still the best choice. Is more smooth. Edna :)
@EdnaDelacruz 14 жыл бұрын
@xXSmoothxCriminalXx Yes, is not meant to be done with egg whites. But if you dont have them, you can leave them out. Edna :)
@levi2225 15 жыл бұрын
I used hand mixer before I had my stand mixer. Yes it can be done but do it by doing the recipe in halves. Cream the fat till creamy, add liquid, then add sugar one cup at a time. To avoid overmixing and overheating your hand mixer, I either used the minimum setting to mix or just use the "pulse" setting to incorporate the sugar. It is time consuming but not impossible!
@EdnaDelacruz 14 жыл бұрын
@TheZOEJONES1 The smoother only works on top of the paper when doing it on buttercream. Its best to find a paper with no texture.
@jah1984 15 жыл бұрын
hi edna! thanks for such great videos! your cakes are soo beautiful! :)
@TeresaDupuis 14 жыл бұрын
wow! i love how it looked when you spread it! sooo smooth! I dislike using shortening but that looks incredible! so I will have to use it in my next batch! I cant wait to try it! -i might add milk instead of water simply for the flavor to be a sweet cream flavor, but I dont think i would do that and add the almond, so i am going to try it the almond way just like you did it first! I am so glad I finally found the recipe! yay! :D
@fashionablyme8518 8 жыл бұрын
these would perfect for my sugar cookies thanx for sharing!
@dynamomelano 14 жыл бұрын
Edna, can you do a tutorial explaining the different types of icing and their specific uses? thanks, you are awesome
@krazykoolcakes 15 жыл бұрын
Hola Edna! Que gusto me dio haber visto este video! Gracias amiga! :) Es una gran ayuda! Luego te mando un e-mail para recordarte de los "dowels" de carton de tu trabajo! Gracias de nuevo por ayudarnos tanto con tus videos! :)
@EdnaDelacruz 14 жыл бұрын
Quizas en un futuro.. Los hago en ingles porque tengo gente alrededor de todo el mundo y el ingles es universal. Edna :)
@EdnaDelacruz 14 жыл бұрын
@PieCesOfThreE NO, I didnt use butter. In the recipe calls for 1/2 cup. I usually only use 1/4 cup and the rest in high ratio. It's stronger. Then I add butter flavor and some almond extract to it
@EdnaDelacruz 14 жыл бұрын
@TheSweetnessK Yes, is always best to use high ratio. And yes they can stay out of the fridge for a couple of days. I you are using high ratio you dont need no milk you can use water.
@MsCaramelhoney79 15 жыл бұрын
Hi thanks for all the vids. I have try making the icing with the high ratio shorting ( Alpine) and It really makes a difference in your frosting. I even had a complement on how pretty my frosting was in class. It's so creamy, it dose not break down and the colors come out really good. I don't think I could ever go back to crisco.
@EdnaDelacruz 14 жыл бұрын
@angeleyes3250 I added when I am done, just like the paper towel. No waiting. Usually I let it soak the grease. I dont use flimsy ribbons.
@EdnaDelacruz 14 жыл бұрын
@blalalalili Yes, it stiffens up. If it doesnt it because you added too much liquids.
@EdnaDelacruz 14 жыл бұрын
@Theminicookingshow If you dont have it at hans its ok, basically its used as a stabilizer.
@EdnaDelacruz 14 жыл бұрын
Some people do use swiss or Italian under the fondant. It's a matter of taste. I use Crusting buttercream Edna :)
@EdnaDelacruz 14 жыл бұрын
@AshYumHab What I am saying is that you need the vegetable shortening to be crusting buttercream
@MsDF936 14 жыл бұрын
The book I have is called the The Wilton School "Decorating Cakes" and it is from 1999. The ingredients for BC Icing are listed as; shortening, butter, vanilla, powdered sugar and milk. According to this book meringue powder is only added to Snow White BC which is made with shortening...no butter. Who knows??? Wilton has been known to make mistakes! They had to revise the serving sizes on their cake charts recently!
@EdnaDelacruz 14 жыл бұрын
lol, anything is possible!..I dont have that book so I cant say about that. I can just go by the recipes in the Books used at class. Interesting fact!...Thanks for sharing! Edna :)
@EdnaDelacruz 14 жыл бұрын
@loopsterone Use chefmaster or americolor super red. Or just keep adding more color. It takes a lot.
@sreyomac 15 жыл бұрын
Great video!!!! Thanks for sharing! I have wondered why my icing was grainy.....
@EdnaDelacruz 13 жыл бұрын
@ldpd2009 No, just dont add too much! The recipe in the website uses half and half
@rhodabrutus-edwards5202 6 жыл бұрын
Thanks Edna your video is so cool. Easy steps and clear explanation. Muy bein!
@NurturingWithNurse 15 жыл бұрын
I love all your videos and you are so beautiful!!! please keep posting!
@Irene65 15 жыл бұрын
I'm just looked in your page the recepie!! thank you I need it very dark chocolate buttercreame and you give me the tip!! thak you!!
@EdnaDelacruz 15 жыл бұрын
Yes is best the high ratio, but if you can't find it makes sure you get a brand that has the transfats in it. Edna :)
@EdnaDelacruz 14 жыл бұрын
@jokalima La receta esta en mi website. En realidad depende de cual sea el bizcocho.
@mijascrib 14 жыл бұрын
I wish I saw your video first. Mine was over mixed and dry. Wish I knew about the water part. Lolz. That buttercream looks good!
@SEROBERT 4 жыл бұрын
Great information! Thank you!
@73cupcake 15 жыл бұрын
Just looked at the cakes on your website and they are gorgeous - you're very talented! :)
@04cinico 14 жыл бұрын
Hola Edna, saludos desde Oklahoma! Gracias por compartir! Cindy
@EdnaDelacruz 13 жыл бұрын
@Cation01 Si, yo lo uso todo el tiempo
@GabySakura79 14 жыл бұрын
Falta cuanto pusiste de manteca vegetal!! Felicidades, me encantan tus videos, sigue adelante!!
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